Thai Barbecued Chicken

Transport your taste buds to the vibrant streets of Thailand with this irresistible Thai Barbecued Chicken recipe. Perfectly marinated in a fragrant blend of minced garlic, finely chopped lemongrass, cilantro stems, and savory sauces like fish, soy, and oyster, these bone-in, skin-on chicken thighs are bursting with bold, authentic flavors. Brown sugar adds a touch of caramelized sweetness, while ground white pepper lends a subtle heat. Slow-grilled to golden perfection, the chicken is optionally basted with creamy coconut milk for an indulgent finish. Served alongside lime wedges for a bright, tangy kick, this dish is ideal for summer cookouts or weeknight dinners. Pair it with fluffy jasmine rice or a crisp salad to complete the experience. Perfect for fans of Thai cuisine, this recipe is a crowd-pleaser that showcases the best of Southeast Asian flavors.

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces Chicken thighs (bone-in, skin-on)
• 4 cloves Garlic cloves (minced)
• 2 stalks Lemongrass stalks (finely chopped)
• 2 tablespoons Cilantro stems (chopped)
• 3 tablespoons Fish sauce
• 2 tablespoons Soy sauce
• 1 tablespoon Oyster sauce
• 1 tablespoon Brown sugar
• 1 teaspoon Ground white pepper
• 0.25 cup Coconut milk (optional, for basting)
• 4 wedges Lime wedges (for serving)

Directions

Step 1

In a large bowl, combine minced garlic, chopped lemongrass, cilantro stems, fish sauce, soy sauce, oyster sauce, brown sugar, and ground white pepper. Mix well to create the marinade.

Step 2

Place chicken thighs into the bowl and coat them evenly with the marinade. Cover with plastic wrap and refrigerate for at least 2 hours, or preferably overnight for the best flavor.

Step 3

Preheat your grill to medium-high heat (about 375–400°F). Clean and oil the grill grates to prevent sticking.

Step 4

Remove the chicken from the marinade, letting any excess marinade drip off. Reserve the marinade for basting if desired.

Step 5

Grill the chicken skin-side down for 8–10 minutes, or until the skin is golden brown and crisp. Flip the chicken and grill for another 10–15 minutes, basting occasionally with the reserved marinade or coconut milk, until the internal temperature reaches 165°F.

Step 6

Remove the chicken from the grill and let it rest for 5 minutes to retain its juices.

Step 7

Serve the Thai Barbecued Chicken with lime wedges on the side for a zesty kick. Pair with jasmine rice or a fresh salad for a complete meal.

Nutrition Facts

Serving size	811.4 grams (811.4g)

Amount per serving	% Daily Value*
Calories	1505

Total Fat 107.60g	138%
Saturated Fat 38.90g	194%
Polyunsaturated Fat 0.10g
Cholesterol 486mg	162%
Sodium 5867mg	255%
Total Carbohydrate 27.50g	10%
Dietary Fiber 3.00g	11%
Total Sugars 12.80g
Protein 116.00g	232%

Vitamin D 0IU	0%
Calcium 178mg	14%
Iron 10mg	54%
Potassium 1715mg	36%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.8%

Protein: 30.1%

Carbs: 7.1%